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Frozen Lemon Pavlova

Frozen Lemon Pavlova

Cost $15, save $10

Source: Recommended by CookPal

  • 150 Min
  • 8 Servings
  • $15

INGREDIENTS

  • Meringue

    • 2 teaspoons cornstarch
    • 🥚 6 egg whites
    • 🧂 1 ½ cups white sugar
    • 1 ½ teaspoons ground cinnamon
    • 🧂 ¼ cup white sugar
    • 🌰 3 ½ ounces sliced almonds

  • Filling

    • 🥚 3 egg whites
    • 🧂 1 pinch salt
    • 🧂 1 cup white sugar
    • 🍋 ¼ cup lemon juice
    • 4 teaspoons lemon zest
    • 🥛 1 cup heavy cream

  • Decoration

    • 🍋 1 lemon, sliced
    • 🌿 1 sprig fresh mint
    • 🍓 1 cup fresh strawberries

STEPS

1

Preheat an oven to 350°F (175°C). Grease a 10x15 jelly roll pan and line the pan with parchment. Grease the parchment and dust with the cornstarch.

2

Beat the 6 egg whites until foamy in a large bowl. Gradually add 1.5 cups sugar, continuing to beat until stiff peaks form. Spread the mixture in the prepared pan.

3

Mix cinnamon and 1/4 cup sugar. Sprinkle cinnamon sugar and almonds evenly over the meringue mixture.

4

Bake the meringue in the oven until lightly browned, 12-15 minutes. Cool completely, almond side down.

5

Beat 3 egg whites until foamy. Add salt, continuing to beat until stiff peaks form. Gradually beat in sugar, lemon juice, and zest.

6

In a separate bowl, beat cream until stiff peaks form. Fold whipped cream into the lemon mixture.

7

Place the lemon filling in the center of the meringue. Fold the sides over to create a log shape, wrap in foil, and freeze for at least 2 hours.

8

To serve, unwrap pavlova and decorate with lemon slices, mint leaves, and strawberries. Serve chilled.

NUTRIENTS

Per 1 serving

🔥

476

Calories

  • 8
    Protein
  • 77
    Carbs
  • 17
    Fats

💡 For the best texture, ensure all mixing bowls are clean and grease-free before whipping egg whites.You can prepare the meringue and filling a day ahead for easier assembly.For additional flavor, experiment with different fruit toppings such as raspberries or blueberries.